Badempare (Baked Frozen)
Most syrup desserts look alike on the plate: brown, glossy and round. What sets a product apart is often a single mark placed on top, and badempare carries that mark in its name.
The whole almond set on top does two jobs. Visually it identifies the product — the guest understands what is on the plate without asking. Texturally it adds a hard point above a soft, syruped body; the first bite begins with the almond and the dessert itself follows. That small detail makes badempare a line of its own among desserts from the same family.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Most syrup desserts look alike on the plate; the almond is the mark that sets it apart.
- The guest understands what is on the plate without asking.
- A hard point of texture is added above a soft, syruped body.
- The first bite begins with the almond and the dessert itself follows.
Where To Use It
- Restaurant dessert menus
- Café and patisserie displays
- Served with tea
- Holiday and special-occasion catering
- Catering and event service
- Household use
Wholesale Ordering & Storage
Desserts that stand apart visually can be listed as separate menu lines; among similar products that distinction speeds the ordering decision. Store at -18 °C. Once thawed, do not refreeze.
Frequently Asked Questions
How does it differ from sekerpare?
The whole almond on top. It identifies the product visually and adds a hard point of texture above a soft body.
Why is the almond left whole?
In pieces it would not work as a signal; a whole almond is the one element identifying the product on the plate.
How should it be listed on a menu?
As a separate line. The visual distinction speeds the ordering decision among similar products.
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